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Open Faced Ahi Tuna (or chicken) Sandwiches and Grilled Bok Choy

April 13, 2010

This post is being featured today in Make it Better’s “Better Letter”  – I’ve included a few more photos for those of you that like the extra instructions.

I took some liberties in combining elements from a sandwich Id enjoyed at a local restaurant and a delicious meal served by a friend in coming up with this recipe that goes together in less than 30 minutes, fridge to table. Im a fan of ahi tuna and my daughter is not so I made hers with chicken thighs. If you have a gas grill great, otherwise you can use a ridged griddle on your stove top to grill this. 

Open Faced Ahi Tuna Sandwich and Grilled Bok Choy

For 4 servings you will need:

1 pound (4  4 oz. pieces)  ahi tuna steaks or chicken thighs, visible fat removed

6 cups baby spinach

8 green onions

4 slices provolone cheese

4 slices pumpernickel or rye bread

¼  cup Wishbone Italian dressing

Freshly ground pepper

Mix dressing and pepper in a low bowl. Marinate tuna or chicken while the grill heats up or for about 10 minutes. Wash green onions and trim root end and cut to about 3-4 inches long, cut in half and brush with some dressing or olive oil to prevent sticking on the grill. On a baking sheet, make 4 mounds of spinach and set aside. Turn broiler on to heat. Grill tuna to your liking and chicken until well done, a minute or two before they are done lay green onions perpendicular to the grill grates, turn with tongs. Remove meat and onions from grill and place onto spinach beds laying green onions on top and covering with a slice of provolone. Broil until bubbly. Using a spatula lift each bundle of goodness onto a slice of bread (toasted if you like). Serve as is or with grilled bok choy.

Marinate tuna while grill heats up, then grill it to your liking (if you are grilling chicken make sure it is well done).

Grill green onions on both sides

Lay grilled tuna or chicken on spinach beds and top with grilled onion

Cover with provolone cheese


Broil until cheese is melted


Asian Inspired Grilled Bok Choy

8 baby bok choy

2  Tbsp. oyster sauce

2  tsp. soy sauce

2  tsp. sesame oil

1  Tbsp. rice wine vinegar

2  tsp. sugar or agave nectar

This can be prepped and grilled at the same time as the tuna / chicken. Wash and dry the bok choy, halve and lay cut side up on a baking sheet. Combine all other ingredients in a bowl and brush onto cut sides and leaves of bok choy. This cooks quickly so only a minute or two per side is enough.

Halved bok choy brushed with sauce before grilling

These cook quickly so watch ’em closely

Check out “The Better Letter” using this link:

One Comment leave one →
  1. April 13, 2010 7:33 am

    Looks great Amy!!
    I made my recipe for my article last night too… let me know what you think!

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